Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)
- 2005.05a
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- Pages.363-366
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- 2005
Effect of Frequency Intensity on the Ohmic Thawing Process in Frozen Gelatin Matrix
- Kim, Jee-Yeon (Laboratory of Food Engineering, Konkuk University) ;
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Park, Seong-Hee
(Laboratory of Food Engineering, Konkuk University)
;
- Hong, Geun-Pyo (Laboratory of Food Engineering, Konkuk University) ;
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Min, Sang-Gi
(Laboratory of Food Engineering, Konkuk University)
- Published : 2005.05.27
Abstract
This study was designed to investigate effects of AC frequency on the thawing process, using laboratory scale ohmic thawing system. The ohmic thawing property of 30% gelatin matrix was examined by using low frequency alternating current (20 Hz-110 Hz, sine wave). When the voltage was fixed to 50V, thawing time was negligible influenced as the frequency decreased. Total thawing time of the gelatin matrix decreased sharply at the frequency of 50 Hz. The current flow was first observed during the thawing process in the temperature ranges of
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